Today’s dish is one of my favorite Korean Chinese fusion dishes, kkanpung shrimp! This shrimp dish is crispy, spicy, sweet and tangy. I love serving these shrimps with some fried rice or jjajangmyeon. These shrimps are so easy to make and they are super tasty. I would recommend eating them fresh, or reheating in an airfryer.
Kkanpung shrimp is super easy to make, and is sure to be a crowd pleaser. Give it a try and let me know what you think in the comments down below!
Kkanpung Shrimp (Korean Crispy Sweet and Spicy Shrimp)
Crispy fried shrimp tossed in a sweet, spicy, tangy sauce
Servings: 2
Ingredients
- 15 Shrimp Peeled and deveined, tail removed
- 1/8 Large green onion
- 1/2 small Carrot
- 1/4 Green onion
- 1 Red chilli pepper
- 2 Dried red chilli pepper
- 2/3 cup Potato starch
Sweet and Spicy Sauce
- 1/2 tbsp Sugar
- 2 tbsp Vinegar
- 1 tbsp Oyster sauce
- 1.5 tbsp Soy sauce
- 2 tbsp Mirim Korean cooking wine
Instructions
- Add 2/3 cup potato starch to a bowl with 1 cup of water. Allow to sit for about 10 minutes, then scoop out water leaving just starchy mixture at bottom of bowl.
- Finely chop onion, carrot, green onion, red chilli pepper and dried chilli pepper. Set aside. Mix sauce ingredients in a small bowl and set aside.
- Add 2 inches of oil to a pot and heat to 360 F. Dredge shrimp in starch (it will have a strange texture, like mud) and fry for about 1.5-2 minutes and remove from oil. Work in batches as to not overcrowd the pot.
- Heat 3 tbsp oil in a large sauté pan over medium high heat. Add dried chillis and green onion and cook for about 2 minutes until fragrant. Add all remaining vegetables and sauce mixture. Cook for about 2-3 minutes until sauce has reduced significantly.
- Add shrimp to sauce and toss for about 2 minutes.
